Ingredients: |
Ingredients: 4 lb. whole chicken
1 cup chicken stock
4 garlic cloves, peeled & lightly smashed
2 t. sea salt
¼ t. black pepper
1 t. onion powder
1 t. garlic powder
½ t. paprika
1 sprig of rosemary, leaves stripped and minced
1 sprig of thyme, leaves stripped and minced
8 T. unsalted butter, melted
½ lemon ( squeeze 1 T. of juice and use same lemon to stuff chicken)
For Gravy:
3 T. unsalted butter
3 T. all-purpose flour
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Directions: |
Directions:1. Take out the giblets bag from inside the chicken. Pat dry inside and out with paper towels. Place chicken breast side up. Starting from the drumstick side, loosen the skin from the breast, using the back of a spoon to help. Set aside.
2. In a small bowl combine: all of the seasonings, the minced rosemary and thyme and 1 T. lemon juice and 1 stick of melted butter. Stir to combine. Set aside.
3. Place a rack in the inner pot of your instant pot and add 1 cup of chicken stock. Add chicken breast side up. Stuff the cavity of the chicken with crushed garlic cloves and half a lemon.
4. Pour half the butter mixture under the skin using your fingers, then spread the remaining butter mixture evenly over the top of the chicken.
5. Pressure cook for 24 minutes with 15 minutes natural pressure release, remove the chicken wth trivet, allowing any excess juice to drip into the pot, saving that for gravy.
6. Transfer to a foil lined baking sheet, season with more salt & pepper and paprika if desired for a little added color broil under the broiler on high for 5 minutes or until skin is browned. Rest 10 minutes before slicing.
To make gravy:
1. Pour all of the liquid from the pot into a bowl or measuring cup and skim off excess fat at the top. You should have about 2 cups after straining off the fat.
2. Set the instant pot to saute function and melt in 3 T. butter. Whisk in 3 T. flour, whisking for 1 minute until golden. Add the remaining drippings and whisk until simmering and thickened then remove from heat. Serve with Chicken. |
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